High Protein Egg White Wrap
A flexible, rollable high protein wrap made from whipped egg whites with optional sourdough discard. No flour, no yeast, and sturdy enough to roll or slice into pinwheels without cracking.
Servings: 1
Calories: 150kcal
Equipment
- Quarter sheet pan
- Parchment paper
- Hand mixer or stand mixer with whisk attachment
- Large mixing bowl
- Silicone spatula
- Offset spatula
- kitchen scale
- Wire cooling rack
Ingredients
- 5 egg whites room temperature
- 15 grams cornstarch 1 tablespoon plus 2 teaspoons
- 1 gram dried oregano 1 teaspoon
- 1.5 grams garlic powder 1/2 teaspoon
- 1.5 grams onion powder 1/2 teaspoon, optional
- 75 grams sourdough discard 1/3 cup, room temperature and past peak, optional
- avocado oil spray for the pan
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). If you have a good nonstick quarter sheet pan, spray it lightly with avocado oil. If not, line the pan with parchment paper and spray the parchment.
- Add the egg whites, cornstarch, oregano, garlic powder, and onion powder to a large clean mixing bowl. Your bowl and beaters need to be completely free of grease and moisture or the whites will not whip properly.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip on medium until foamy, then increase to medium high and whip until stiff peaks form. The mixture should be glossy and smooth, and the peaks should stand straight up on the beater without drooping.
- If using sourdough discard, drizzle the room temperature discard slowly over the whipped egg whites. Fold it in with a silicone spatula using slow deliberate strokes, going down through the center and sweeping up and over the sides of the bowl. Stop as soon as it is fully incorporated. Do not overfold or the foam will deflate.
- Transfer the mixture to the prepared quarter sheet pan. Spread it evenly all the way into the corners, keeping the thickness consistent across the entire pan. Thin spots become tear lines when you roll.
- Bake for about 10-12 minutes, until the surface is completely matte and dry with no shiny spots and the wrap is cooked all the way through. The edges should just begin to pull away from the pan.
- Let the wrap rest in the pan for 5 minutes, then flip it out onto a wire cooling rack.
- Cool completely before filling.
- Fill and use as needed. Roll it as a wrap, slice it into pinwheels, or load it with whatever you have on hand, turkey and cheese, Caesar salad, buffalo chicken, or breakfast eggs and sausage.
Notes
Cool it completely.
This is the single most important step and the one that determines whether your wrap rolls or cracks. A warm crust is still releasing steam, and steam is what makes it tear. Give it the full cool down on a wire rack with air circulating underneath.
Even thickness beats exact dimensions.
Spread the batter corner to corner and keep the thickness consistent across the pan. A thin patch is a built in tear line. An offset spatula makes this much easier than the back of a spoon.
With or without sourdough discard.
Without the discard the wrap is naturally gluten free and nearly carb free at roughly 150 calories. With it you get slightly more body and flexibility, which actually makes rolling a little easier. Your discard must be at room temperature and past peak. Cold discard is thick and requires more folding, which deflates the foam. Calorie and protein figures assume a starter fed with King Arthur Organic Bread Flour at 100 percent hydration.
Scaling.
This makes exactly one wrap. To make more, scale the batter using the chart in my High Protein Egg White Pizza Crust post and bake one quarter sheet pan per wrap.
Storage.
Cool the wrap completely, then stack with parchment between layers in an airtight container in the refrigerator for up to 2 days. Let it come closer to room temperature before rolling, as cold straight from the fridge is stiffer and more likely to crack.
Freezing.
Freeze the baked wrap only, never filled. Cool completely, wrap flat in parchment, and freeze for up to 1 month. Thaw at room temperature before filling. Do not microwave, as it turns the texture soft and rubbery.
Allergen information.
This recipe is naturally gluten free when made without sourdough discard. When discard is added, a small amount of flour is present. Contains eggs.
